fmb31

Farmers’ Market Box 5-31-2018

 

This week’s local produce and featured farms:

Red Beets - Gloria Tamai

Mixed Summer Squash - Black Sheep Produce

Yellow Peaches - Fitzgerald’s Premium Ripe Tree Fruit

Corn - Milliken Family Farm

Minneola Tangelos - Garcia Organics

Arugula  - Black Sheep Produce

Red Torpedo Onions - Tutti Frutti Farms

Carrots - Tutti Frutti Farms

Persian Cucumbers - Black Sheep Produce

Juicing Bag:

Black Kale - Lakeside Organics

Valencia Oranges - Lakeside Organics

Grapefruit - Foxy

Carrots - Cal Organics

Strawberries - Well Pict

Farmer’s Choice:

Rhubarb - Trevino Farms

Dragons Tongue Beans -Black Sheep Produce

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes 

Citrus Squeeze

1 lb Strawberries

1 Grapefruit

2 Valencia oranges

kaleicious

 1 handful kale

3 carrots

½ lb Strawberries

Sunset

 5 carrots

½ lb Strawberries

1 Grapefruit

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Bellini Poached Peaches

Serves 4 to 6

3 firm peaches

1 liter Prosecco

1/4 cup honey

Crème fraiche, Greek style yogurt, or ice cream for serving

1/2 cup toasted sliced almonds

 

  1. Cut the peaches in half and pit them.
  2. In a Dutch oven, combine the Prosecco, and honey.
  3. Add the peaches and bring to a simmer. (Simmer is defined as bubbles just breaking the surface)
  4. Simmer the fruit for 5 to 7 minutes, until tender, but not falling apart.
  5. Remove the fruit from the wine with a slotted spoon and set aside.
  6. Bring to the syrup to a boil, and reduce by half, until thick and syrupy.
  7. Put a peach half in a bowl, dollop with crème fraiche, yogurt or ice cream.
  8. Drizzle with warm syrup and serve garnished with sliced almonds.
  9. Cook’s Note:  Any leftover syrup can be frozen and used in drinks (think Sangria or cocktails) drizzled over cake, ice cream, or your morning yogurt.

 

Peach Tart

Serves 8

For the Crust

 

3 cups crushed graham crackers

1/3 cup sugar

6 tablespoons unsalted butter, melted

 

  1. Preheat oven to 350°F. Put the graham crackers and sugar into a bowl.
  2. Add butter and blend until crumbs are evenly moistened.
  3. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
  4. Bake crust until color darkens, about 8 minutes. Cool completely.

For the Filling

1 8-ounce container mascarpone cheese
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
1 teaspoon orange juice

1/4 teaspoon vanilla paste or extract

 

  1. Beat the ingredients in medium bowl until smooth. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.

For the Topping

4 peaches, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed

 

  1. Overlap the peach slices atop filling in concentric circles. Brush with jam. Serve, or refrigerate up to 6 hours.

 

Ginger Carrot Dressing

Makes about 1 cup

 

2 medium carrots, peeled and roughly chopped
1-inch knob fresh ginger, peeled and coarsely chopped
1 torpedo onion, coarsely chopped
2 tablespoons rice vinegar

2 tablespoons honey
2 teaspoons white or light miso paste
1 1/2 teaspoons Asian sesame oil
1/2 teaspoon tamari or soy sauce
2 tablespoons vegetable oil
1 tablespoon water

 

  1. In a blender or food processor, combine the carrots, ginger, onion, rice vinegar, honey and miso.  Process on and off to break up everything.
  2. Add the oil, soy sauce, vegetable oil and water, and puree until smooth.  Taste for seasoning, add soy sauce, if needed.  Cover and refrigerate for up to 1 week.
  3. Use the dressing on firm lettuce like iceberg, little gem or romaine.  The dressing is also delicious over avocado slices or tomatoes.

 

Arugula Salad with Grilled Peaches and Shrimp

Serves 4 to 6

 

For the Shrimp

 

1/2 pound large shrimp, peeled and deveined

1/4 cup olive oil

2 tablespoons sweet lemon juice

1 teaspoon Old Bay Seasoning

 

  1. In a small bowl, combine the shrimp, oil, lemon juice and Old Bay.  Toss to coat.  Refrigerate until 30 minutes before grilling.
  2. Preheat the barbecue for 10 minutes, or if using charcoal, until white ask forms.
  3. Soak wooden skewers in water for 30 minutes, and thread 3 shrimp onto each skewer.
  4. Cook over indirect heat for 2 minutes, turn, and cook another 2 to 3 minutes, until the shrimp turn pink.  Remove from the grill and serve over the arugula.

 

For the Peaches

 

2 yellow peaches, pitted, and each cut into 4 wedges

Raw sugar

 

  1. Dip the cut halves of each peach into the raw sugar and grill for 2 to 3 minutes, on each cut side, until the peaches begin to soften.
  2. Remove from the grill and place onto the arugula salad.

 

For the arugula salad

 

1/3 cup fresh peach nectar

3 tablespoons rice vinegar

1/3 cup extra virgin olive oil

Salt and pepper

1 bunch arugula, washed and spun dry

 

  1. In a small mixing bowl, whisk together the orange juice, rice vinegar, and oil.
  2. Season with salt and pepper to taste.
  3. Arrange the arugula in a bowl and pour in some of the dressing.  Toss to coat.
  4. Plate the arugula and arrange 2 peach wedges and a shrimp skewer onto each plate.
  5. Drizzle the shrimp with a bit of the dressing and serve.

 

Cook’s Note:  Another way to make this salad is to omit the shrimp, and top the salad with crumbled goat cheese, feta, or blue cheese.

 

South of the Border Grilled Corn

Serves 4

 

1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons freshly squeezed lime juice, or to taste

1/4 to 1/2 teaspoon ancho chili powder, or to taste

2 garlic cloves, minced

1 cup cotija cheese, crumbled

1/4 cup finely chopped cilantro

Salt and freshly ground black pepper

5 ears corn, shucked.

 

 

  1. In a mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic, cheese, and cilantro.  Season with salt and pepper, additional lime juice, or chili powder to taste.  Refrigerate until ready to use.
  2. Meanwhile preheat the grill for 10 minutes, or light charcoal, and when white ash forms on the charcoal, spread the coals.
  3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 6 minutes total.
  4. Remove the corn from the grill, and roll in the mayonnaise mixture.  Serve with additional mayonnaise mixture on the side.

 

Quick Bread and Butter Pickles

Makes about 4 cups

 

1 pound Persian cucumbers, sliced 1/4-inch thick

1/2 cup thinly sliced onion (you can use torpedo onions here, using only the red part if you like)

3 tablespoons kosher salt

Ice

1 1/2 cups apple cider vinegar

1/3 cup sugar

2 teaspoons brown or yellow mustard seeds, crushed

1 1/2 teaspoons dry mustard powder

1 teaspoon ground turmeric

 

  1. In a large bowl, toss the cucumbers and onion with 2 tablespoons of the kosher salt.
  2. Cover with ice water and let stand until just softened, about 45 minutes. Drain well and pat dry.
  3. Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; let cool completely.
  4. Transfer the vegetables and onion to a 1-quart glass jar and pour in enough brine to cover. Seal with the lid and refrigerate overnight before serving.
  5. The pickles can be refrigerated in the brine for up to 1 week.

 

Tzatziki Sauce

Makes about 3 cups

Great to serve as a dip with pita chips, or as a garnish for grilled lamb, or poultry.  Traditional Tzatziki does not have feta cheese added, but I think it adds a lot to the sauce. 

 

1 cup plain Greek yogurt

1/4 cup freshly squeezed lemon juice

1/4 cup chopped dill

1/4 cup finely chopped mint

Grated zest of 1 lemon

2 tablespoons extra-virgin olive oil

1 clove garlic, minced

1/2 cup crumbled Feta

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 Persian cucumbers, scrubbed and finely chopped

 

  1. In a large mixing bowl, combine the yogurt, lemon juice, dill, mint, zest, oil, garlic, Feta, salt, pepper and cucumbers.
  2. Season with additional salt, pepper or lemon juice.
  3. Cover and refrigerate for at least 2 hours, and up to 5 days.

 

 Beet Ricotta Toast

Serves 6 to 8

1 bunch beets, scrubbed, and tops removed (save the greens)

2 tablespoons white wine vinegar

2 tablespoons tangerine or orange juice

2 tablespoons honey

1 teaspoon Dijon mustard

2 tablespoons finely chopped basil

1/2 cup extra virgin olive oil

Salt and pepper

1 loaf whole grain bread, sliced 1/2-thick and toasted

1 1/2 cups whole milk ricotta

Freshly ground black pepper

Fleur de sel

 

  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
  2. Put the beets on the baking sheet, cover tightly with aluminum foil, and roast for 30 to 40 minutes, until the beets are tender when pierced with a knife.
  3. When the beets are cool enough to handle, slip off the skins, and thinly slice the beets.
  4. In a small bowl, whisk together the vinegar, orange juice, honey, mustard, basil and olive oil.  Season with salt and pepper.
  5. Pour over the beets, and toss to coat.
  6. When ready to serve, spread the ricotta on the toast, sprinkle with the pepper, and top with some of the beet mixture.  Sprinkle with the fleur de sel and serve.

 

Summer Squash Casserole

Serves 6

 A staple in the South, summer squash casseroles come in all styles, this one is a winner with grilled meats, poultry, or seafood.

 

1/4 cup unsalted butter

1/2 cup finely chopped red torpedo onions

2 garlic cloves, minced

1 pound mixed summer squash, stem and root ends removed, sliced 1/4-inch thick

2 cups corn, cut fresh from the cob, or frozen and defrosted

Salt and pepper

1 cup shredded white cheddar cheese

1/4 cup sour cream

1/4 cup mayonnaise

1 cup soft, fresh breadcrumbs

1/2 cup grated Parmigiano Reggiano

 

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with nonstick cooking spray.
  2. In a large skillet, heat 2 tablespoons butter and saute the onions, garlic, and squash for 3 to 4 minutes until the squash is softened, and there is no liquid in the bottom of the pan.  Add the corn, and season with salt and pepper.
  3. In a bowl, combine the cheddar, sour cream, mayonnaise and 1/2 cup of the breadcrumbs.
  4. Fold the zucchini into the sour cream mixture, and transfer to the baking dish.
  5. Melt the remaining butter, toss with the remaining bread crumbs and the Parmigiano. Sprinkle over the casserole, and bake for 30 to 40 minutes, until the casserole is bubbling, and the bread crumbs are golden brown.
  6. Allow to rest for 5 to 10 minutes before serving.

 

Tangelo Pudding Cake

Serves 6

This simple dessert makes its own sauce.  As the cake cooks, it separates into cake on the top and sauce on the bottom.  You can use any citrus that you love, this one is my favorite. 

 

3 large eggs, separated

1 cup sugar

1/3 cup unsalted butter, softened

1/4 cup tangelo juice

1 tablespoon freshly grated Tangelo zest

1/4 cup all-purpose flour

1/8 teaspoon salt

1 cup milk

Powdered sugar for garnish

 

  1. Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
  3. Combine the remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
  4. Add egg yolks, juice and zest; continue beating until well mixed.
  5. Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites.
  6. Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool 10 minutes. Sprinkle with powdered sugar, if desired.

 

Choice Recipes:

Rhubarb Breakfast Cake

Serves 8

 

1/2 cup unsalted butter, softened

1 cup granulated sugar plus 2 tsp for sprinkling

1 large egg

1 1/2 tsp vanilla paste or extract

1/2 cup buttermilk

2 cups all-purpose flour

2 tsp baking powder

1 tsp salt

1 cup thinly sliced rhubarb

 

  1. Preheat the oven and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. Cream the soft butter and sugar in a stand mixer with the paddle attachment until fluffy and pale yellow. Beat in the egg and vanilla scraping down the bowl as necessary.
  3. Toss the rhubarb with 1 tablespoon of flour.
  4. Whisk together the remaining flour, baking powder, and salt.
  5. Add half of the flour mixture to the bowl and blend in. Add all the buttermilk and blend in.
  6. Add the rest of the flour and blend just until combined, don’t over mix. Fold in the rhubarb.
  7. Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
  8. Let the cake cool slightly before cutting.

 

 

 

Braised Dragon Tongue Beans

Serves 4

 

1 pound dragon tongue beans

2 tablespoons extra virgin olive oil

3 garlic cloves, minced

Pinch red pepper flakes

1/2 cup red wine (full bodied such as Merlot, Chianti, Rosso)

One 14.5-ounce can chopped tomatoes

1/4 cup finely chopped Italian parsley

Salt and pepper

 

  1. Trim the ends of the dragon beans, and cut the beans into 1-inch pieces, or leave whole.
  2. In a large skillet, heat the oil, and saute the garlic, red pepper flakes and onion for 2 to 3 minutes, until the onions begin to soften.
  3. Add the beans to the skillet, and toss to coat.  Add the wine and bring to a boil.
  4. Add the tomatoes and bring to a simmer.  Simmer the beans for 20 to 30 minutes, until the beans are tender.
  5. Stir in the parsley and season with salt and pepper.
  6. This is a great dish to serve alongside grilled seafood, poultry or meats.

@Diane Phillips  www.dianephillips.com   Blog:  www.cucinadivina.blogspot.com

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FMB4-24-18

Farmers’ Market Box 5-24-2018

 

This week’s local produce and featured farms:

Chioggia Beets - Terra Madre

Pink Grapefruit - Point Loma Farms

Mixed Carrots -Terra Madre

Corn - Milliken Family Farms

May Grand Nectarine - Fitzgerald Farms

Ruby Red Grapefruit - Point Loma Farms

Red Torpedo Onion - Tutti Frutti Farms

Fennel - Black Sheep Produce

Pink Lady Apples - Cuyama Orchards

Juicing Bag:

Green Kale - Lakeside Organics

Fennel - Lakeside Organics

Dandelion Greens - Foxy

Carrots - Cal Organics

Red Beets - Cal Organics

Farmer’s Choice:

Strawberries - Black Sheep Produce

Meyer Lemon - Rancho Del Sol

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes 

Easy Being Green

2 Dandelion Leaves

1 Bunch Kale

1 Fennel

What a Dandy Beet

2 Dandelion leaves

3 Carrots

2 beets

Summer Sun

3 Oranges

2 beets

1 lb Carrots

 

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Braised Fennel and Torpedo Onions

Serves 4

One Fennel bulb, wispy ends removed, and root end trimmed

3 torpedo onions, thinly sliced

1 1/2 cups milk

1/2 cup heavy cream

Salt and pepper

1/2 cup shredded Gruyere cheese

1/4 cup grated Parmigiano Reggiano

 

  1. Preheat the oven to 350 degrees, coat the inside of a gratin dish with non-stick cooking spray.
  2. Thinly slice the fennel on a mandoline.  Put the fennel and onions into a large skillet, add the milk, and cream, season with salt and pepper, and bring to a boil.
  3. Simmer for 5 minutes, until the fennel begins to soften. Transfer the fennel mixture to the gratin dish, top with the cheeses, and bake for 10 to 15 minutes until the cheeses are melted, and golden brown.   Let the gratin rest for 5 minutes before serving.

 

 

Mixed Carrot Salad with Carrot Top Pesto Vinaigrette

Serves 4

 

For the Pesto Vinaigrette

Makes about 2 cups

1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry

2 garlic cloves

1/3 cup pine nuts

1/3 cup grated Parmigiano Reggiano cheese

1/2 cups extra virgin olive oil

1/4 cup rice vinegar

Salt and pepper

 

  1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
  2. Pulse on and off to break up the garlic and nuts.
  3. With the machine running, add the oil, until the mixture is a paste.  Season with salt and pepper.
  4. Whisk in the vinegar, and refrigerate for up to 7 days, or freeze for up to 6 months.

For the Salad

1 bunch mixed carrots, shredded

1/3 cup finely chopped Torpedo onion

Pesto Vinaigrette (see recipe above)

 

  1. Combine the carrots and onion in a salad bowl.
  2. Drizzle with some of the carrot pesto vinaigrette, and toss to coat.
  3. Serve the salad cold or at room temperature.

 

Roasted Beet Salad with Grapefruit Vinaigrette

Serves 4 to 6

 

One bunch chiogga beets, scrubbed, and tops removed

1 head Vulcan lettuce, washed, spun dry and chopped

1 torpedo onion, thinly sliced

1/4 cup grapefruit juice

1/4 cup rice vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

1/2 cup extra virgin olive oil

Salt and pepper

2 ruby grapefruits, peel and pitch removed, grapefruit segmented

1/3 cup toasted sliced almonds

 

  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
  2. Arrange the beets on the baking sheet, cover tightly with aluminum foil, and roast for 30 minutes (small) 45 minutes (medium) 1 hour (large) until the beets are tender, when pierced with the tip of a paring knife.
  3. Allow to cool.
  4. Put the lettuce and onion into a salad bowl.
  5. In another bowl, whisk together the juice, vinegar, honey, Dijon mustard and oil.  Season with salt and pepper.
  6. Toss the salad greens and onion with some of the dressing.  Plate the salad.
  7. When the beets are cool enough to touch, peel the beets, and cut into wedges.  Arrange on the salad, top with some of the grapefruit, drizzle with dressing, and garnish with almonds.

 

Apple Praline Bread Pudding

Serves 6 to 8

Dessert or breakfast, you decide. 

 

1/2 cup (1 stick) unsalted butter, melted

1/2 cup granulated sugar

2/3 cup firmly packed light brown sugar

2 cups pecan halves

1 apple, cored, peeled, and cut into 1/4-inch-thick wedges

7 cups torn egg bread or good quality white bread

3 medium-size apples, peeled, cored, and chopped

6 large eggs

2 cups heavy cream

1/4 cup granulated sugar, plus extra (optional) for sprinkling mixed with

2 teaspoons ground cinnamon, plus extra (optional) for sprinkling

1 tablespoon vanilla extract

  1. Coat the inside of a 13 x 9-inch baking dish with nonstick cooking spray.
  2. Stir together the melted butter and both sugars in a medium-size bowl.  Pour into the prepared dish so it evenly coats the bottom, then arrange the pecans evenly on top. Arrange the sliced apple around the pecans.
  3. Combine the bread and chopped apples in a large bowl. Stir together the sugar and cinnamon in a small bowl.
  4. In another large bowl, beat together the eggs, cream, cinnamon sugar, and vanilla.  Pour over the bread and apples and mix well with your hands.
  5. Pour into the prepared pan, being careful not to disturb the sliced apples and pecans. Sprinkle with additional cinnamon and sugar, if desired.
  6. Do-Ahead: At this point, cover and refrigerate at for least 12 hours or overnight. Bring to room temperature before continuing.
  7. Preheat the oven to 400° F. Bake the bread pudding for 15 minutes, then reduce the oven temperature to 350° F and bake until puffed and golden brown, another 30 to 45 minutes.
  8. Remove from the oven and let rest for 5 minutes.
  9. Run a knife around the outside edges inside of the pan and turn out the pudding onto a serving platter.

 

Corn Maque Choux

Makes 2 to 3 cups

This is a great side dish for summer grilling. 

2 tablespoons unsalted butter

1 cup finely chopped torpedo onion

1/2 cup chopped red bell pepper

2 cups fresh corn kernels

3/4 cup heavy whipping cream

1 teaspoon chopped fresh thyme

1/2 teaspoon Tabasco

2 tablespoons chopped fresh Italian parsley

1 tablespoon chopped fresh basil

Salt and pepper

 

  1. In a skillet, heat the butter, saute the onion for 2 to 3 minutes, until the onion is softened.  Add the pepper and corn, saute for another 3 to 4 minutes.
  2. Add the cream, thyme, and Tabasco, bring to a boil, and simmer for 10 minutes.
  3. Add the parsley and basil and toss to combine.    Season with salt and pepper and serve warm.

Slow Cooker Pulled Chicken with Peach BBQ Sauce

Serves 6 

 

2 tablespoons vegetable oil

1 large onion, finely chopped

3 peaches, peeled, pitted and coarsely chopped

2 garlic cloves, minced

Pinch cayenne

One 14 ounce can tomato sauce

1 1/2 cups ketchup

3 tablespoons Worcestershire

2 tablespoon Dijon mustard

1/2 cup firmly packed brown sugar

8 chicken breasts, skin and bones removed

Salt and pepper

 

  1. In a large skillet, heat the oil, and saute the onion, peaches, garlic and cayenne, until the onion and peaches begin to soften.
  2. Transfer to the insert of a 4-6-quart slow cooker, add the tomato sauce, ketchup, Worcestershire, Dijon, and brown sugar, stirring to blend.
  3. Stack the chicken breasts in the sauce, spooning some over the top.
  4. Cover the slow cooker and cook on high for 3 hours, or low for 6 hours.
  5. Remove the chicken from the slow cooker, using 2 forks, shred the chicken.  Taste the sauce for seasoning, add salt and pepper if necessary.  Add the chicken back to the sauce, and keep on the warm setting until ready to serve.  Serve with slaw on Hawaiian sweet rolls.

Pork Tenderloin with Peaches

Serves 4 to 6

 

Two 1-pound pork tenderloins, trimmed

salt and freshly ground pepper

3 firm-ripe peaches, halved, pitted and cut into wedges

1/2 cup dry white wine

1/3 cup packed light brown sugar

1/2 cup peach nectar

Zest of 1 lemon

2 tablespoons lemon juice

2 teaspoons whole-grain mustard

1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs

 

  1. Preheat a grill to high. Pat the pork dry and season with salt and pepper. Grill the pork, turning, until marked, about 10 minutes.
  2. Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup peach nectar in a saucepan.  Add the zest and lemon juice.
  3. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer the peaches to a bowl with a slotted spoon.
  4. Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan.
  5. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.
  6. Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.

 

Chicken and Peaches

Serves 4

3 firm peaches

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch strips

2 tablespoons extra virgin olive oil

2 tablespoons sherry

2 tablespoons chopped fresh basil

2 garlic cloves, minced

1 inch-long piece fresh ginger root, grated

Salt and pepper

 

  1. Preheat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.
  2. In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil.
  3. Roast until meat is cooked through and peaches are softened, about 20 minutes.
  4. Garnish with remaining basil. Serve over rice.

 

Peach Cake

Makes one 9-inch round

 

1 cup unsalted butter, softened

2 cups sugar

4 large eggs

2 cups self-rising flour

3 peaches, cut in half and pitted

 

  1. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.  Preheat the oven to 350 degrees.
  2. In a mixing bowl, cream the butter and sugar together until fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Add the flour and stir to blend.
  5. Transfer to the prepared pan and arrange the pluots skin side up in a decorative pattern, cutting some to fit into small spaces.
  6. Bake for 1 hour until a skewer inserted into the batter should come out clean.  Allow to cool for 10 minutes before removing the pan.
  7. Serve slightly warm.
Choice Recipes:

Strawberry Cheesecake

 

For the Crust

3/4 cup sliced almonds

3/4 cup graham cracker crumbs

3 tablespoons melted butter

 

  1. Combine the ingredients in the work bowl of a food processor using the steel blade.  Process for 25 seconds, until the mixture is combined.
  2. Butter a 9 inch springform pan and press the crumb mixture into the bottom of the pan.  Refrigerate while making the filling.

 

For the Filing

2 pounds cream cheese, softened to room temperature

4 eggs

1 1/4 cups sugar

1 tablespoon lemon juice

2 teaspoons vanilla

  1. Preheat the oven to 350 degrees.  In the large bowl of an electric mixer, beat the cream cheese until smooth.
  2. Add the eggs, one at a time, then the sugar, lemon juice and vanilla.  Beat until the mixture is smooth.  Spoon over the crust.
  3. Bake for 40 – 45 minutes.  Remove from the oven and let stand at room temperature for 15 minutes.

 

For the Topping

2 cups sour cream

1/4 cup sugar

1 teaspoon vanilla

  1. Combine the sour cream, sugar and vanilla and blend well.  Cover and refrigerate.  When the cake has finished baking, spoon topping over the filling.
  2. Return to the oven and bake 5 minutes longer.  Let cool, then refrigerate for at least 24 hours.  You may freeze the cheesecake at this point.

 

For the Glaze

2 cups strawberries

1 (12 ounce) jar strawberry jelly

1 tablespoon cornstarch

1/4 cup Amaretto di Saronno liqueur

1/4 cup water

  1. Several hours before serving, wash and hull berries and let them dry.
  2. Combine a little jelly with the cornstarch in a saucepan and mix well.  Add the remaining jelly, Amaretto and water.
  3. Cook over medium heat, stirring frequently, until thickened and clear.
  4. Cool to lukewarm, stirring occasionally.
  5. Arrange the berries pointed end up over the top of the cake.  Spoon glaze over berries, allowing some to drip down the sides of the cake.  Return to the refrigerator until the glaze is set.

 

Lemon Poppy Seed Shortcakes

Makes 12

For the lemon-poppyseed biscuits

3 cups all-purpose flour

1/3 cup sugar

1-1/2 Tablespoons baking powder

3/4 teaspoon salt

1/4 cup lemon zest

2 Tablespoons poppyseeds

3/4 cold unsalted butter, cut into small pieces

1-1/4 cups heavy cream, plus about 3 Tbs. for brushing

1/4 cup fresh lemon juice

  1. Line a baking sheet with parchment. Sift the flour, sugar, baking powder, and salt into a large bowl.
  2. Add the lemon zest and poppyseeds and toss with a fork to combine.
  3. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas.
  4. Combine the cream and lemon juice in a liquid measure. Make a well in the center of the flour mixture and pour the cream mixture into the well.
  5. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry.
  6. Gently knead by hand five or six times to pick up any dry ingredients remaining in the bottom of the bowl and to create a loose ball.
  7. Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to the parchment-lined baking sheet, cover with plastic wrap, and chill for 20 minutes. Preheat the oven to 425°F.
  8. Remove the dough from the refrigerator and trim about 1/4 inch from each side to create a neat, sharp edge.
  9. Cut the dough into 9 even squares (about 2-1/2 inches square) and spread them about 2 inches apart on the baking sheet.
  10. With a pastry brush each biscuit with a thin layer of cream and sprinkle generously with sugar.
  11. Bake until the biscuits are medium golden brown on top and the bottoms are golden brown, 18 to 20 minutes.

 

For the berries

2 cups 1/8-inch-thick strawberry slices (from about 1-1/2 pints)

1 to 3 Tbs. granulated sugar, depending on the sweetness of the berries

 

  1. Combine the berries and sugar and allow to macerate at room temperature.

 

For the lemon whipped cream

1-1/2 cups heavy cream

2 tablespoons sugar

2 Tablespoons fresh lemon juice

 

  1. In a bowl, whip the cream until stiff peaks form.  Add the sugar and lemon juice, and whip again.
  2. To serve, split the biscuits, fill with berries and cream.

 

Grilled Lemon Thyme Chicken

Serves 4 to 6

 

3 pounds cut up chicken parts (with skin and bones)

Grated zest of 2 lemons

1/2 cup lemon juice

1 bunch thyme, chopped

3 garlic cloves, minced

2 tablespoons Dijon mustard

1/4 teaspoon Tabasco

1/4 cup extra virgin olive oil

Salt and pepper

 

  1. Put the chicken into a large zip-lock bag.
  2. In a bowl, whisk together the zest, juice, thyme, garlic, mustard, Tabasco, and oil.  Season with salt and pepper.
  3. Pour the mixture over the chicken in the bag, seal the bag, and marinate for at least 4 hours, or up to 24 hours.
  4. Preheat the grill or broiler.
  5. Drain the marinade and discard.
  6. Arrange the chicken over indirect heat on the grill, (burners underneath the chicken turned off) or broil the chicken bone side up for 5 to 7 minutes.  Turn and grill/broil until the chicken is cooked through registering 165 on an instant read meat thermometer.  Allow the chicken to rest for 5 minutes before serving.

 

Meyer Lemon Scampi

Serves 6

 

1 pound linguine or spaghetti, cooked 3 minutes short of al dente, saving some pasta water

1/4 cup extra virgin olive oil

2 teaspoons chopped green garlic, or 4 garlic cloves, mince

1/2 cup finely chopped onion

Grated zest of 2 Meyer lemons

Pinch red pepper flakes

1 teaspoon dried oregano

1/4 cup dry white wine, such as Pinot Grigio, Sauvignon Blanc or dry Vermouth

1/4 cup Meyer lemon juice

1 1/2 pounds large shrimp, peeled and deveined

1/4 cup finely chopped Italian parsley

Salt and pepper

 

  1. In a large skillet over medium high, heat the oil, and saute the garlic, onion, zest, pepper and oregano for 3 to 4 minutes, to soften the onion.
  2. Add the wine and lemon juice and bring to a boil.  Add the shrimp, and toss in the mixture, until the shrimp are cooked, and have turned pink.
  3. Add the hot pasta to the pan, and toss to coat.
  4. Add the parsley, taste the sauce for salt and pepper, adjust the seasonings and serve.

 

@Diane Phillips  www.dianephillips.com   Blog:  www.cucinadivina.blogspot.com

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